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Description: Peche Seafood Grill. In French, "peche" means "catch." Inspired by trips to Spain and Uruguay, Peche will focus on seafood cooked over an open wood fire. Diners can watch as the seafood, along with meats and vegetables, cooks over the flames. The dishes, though, will still be rooted in Louisiana. The restaurant is a partnership between chefs Donald Link (Herbsaint, Cochon), Stephen Stryjewski (Cochon) and Ryan Prewitt, although Prewitt will have primary authority over the new kitchen. Housed in a restored 19th-century building, Peche will share the modern aesthetic of Cochon. According to the Link Restaurant Group, the restaurant will have "high, pickled-wood ceilings; large, soaring windows; a thick-topped Cypress bar; and a marble top oyster bar."

Peche was everything my wife and I hoped it would be after reading about all the accolades and great reviews they have received. We ordered a tuna app, the delicious crab & jalapeno capellini and the fried bread. The whole fish is wonderful - there were 3 options and we had the trout to share (the smallest one). It was amazing and we will be returning on our next visit to New Orleans.

Date of visit: October 2017

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Ask DanBNash about Peche Seafood Grill

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This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

We also had dinner at Peche because of reviews on Tripadvisor and other web sites that touted this as one of the best restaurants in New Orleans.I guess we enjoyed our meals but we were so distracted by the staff and the almost chaotic ambience,also we felt our waiter had a very ambivalent attitude. Our table was located near one of the computer terminals and also near I think the kitchen entrance. There was a steady parade of rushing wait staff and maybe also bussers.Terribly detracted from us enjoying the meal.I think we both expected something more from Peche.

Date of visit: October 2017

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Ask LoveToTravelGal about Peche Seafood Grill

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This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

We had dinner here on our first night in the city (2 couples). Everyone ordered something different, and we all enjoyed what we had (sorry, can't recall what exactly we did have, but i remember that we all walked out satisfied!).I did think it was a bit pricey for the portion size, but it wasn't any more than what I might pay here in NYC for a similar meal. The seafood tasted fresh; they had a grilled whole redfish special that night, which we didn't order but did see on other tables - HUGE fish, 2 - 4 people could have, and did, share! It looked delicious!

Date of visit: November 2017

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Ask karwalkers about Peche Seafood Grill

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This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

I had heard nothing but great things about the food at Peche and absolutely everything I ate the other night proved that to be true. So I'll state right up front, if all you're interested in is the food, stop reading, make a reservation and go eat.

BUT if you have any interest in service, relaxation, or any degree of warmth during the process of eating that food? Go somewhere else.

Being asked for a credit card to hold a reservation is not unusual. We were only five, but OK, I get it. Two of our party arrived 10 minutes early, willingly sat at the bar to wait (even though the $125 confirmed table was empty, but again, OK, I get it) were handed cocktail menus, then ignored. It's worth mentioning it was VERY early in the evening and the bar was not crowded. After being seated, we ordered cocktails and asked a few questions about the menu. The vibe of annoyance coming off our waiter got stronger after my friend asked for her cocktail to be served straight up instead of on the rocks. The waiter said, "Like a martini? I can't serve it in a martini glass if that's what you want." Really? Why? "It's too much alcohol for the glass." Wtf does that mean?? After a back and forth he said ok, he'd give it to her straight up but it wouldn't be in a martini glass. This was a gin based, fruit infused type cocktail. Nothing that couldn't have been chilled and strained into a martini glass but obviously the customer is not only wrong but the entire reputation of the restaurant is going to hinge on the type of freaking glass that's used for this drink. So her drink comes straight up in a rocks glass, we ask the runner for an empty martini glass, dump her drink in (a la Five Easy Pieces) and pondered the 'too much alcohol for the glass' remark. Whatever.

We asked our tattooed and flannel clothed waiter for advice about the 'for the table' fish option. We decided to go that way, ordering two whole fish and the steak with a bunch of sides for the table. At no point were we told we would be deboning the fish. We understand a whole fish will have the bones but would never have assumed when served to a group we would be expected to do it ourselves. The steak arrived sliced, why wouldn't the fish?? When we asked if they would help we received a curt, "No." and a condescending 5 second tutorial. We were told the fish had been scored (Really? Where? There's sauce covering the whole thing. How would one know that?) and just to pull away from the bones. An awkward process of deboning followed, unanswered requests for extra plates (that one of us ended up leaving the table to track down) and eventual serving plates with nothing but bones (that seemed to be studiously ignored) cluttering up an already very full table.

The dirty plates wouldn't have bothered us except thru every other aspect of the meal things were being pulled off the table at light speed. Condiments disappearing before the oysters where finished...that kind of thing. Every interaction with the staff was directed toward getting us out of there. The host staff stalks the dining room, lurking over the shoulders of diners and taking notes on an ipad. No offers of a coffee refill or another drink and the check was put down before we asked. From beginning to end it felt like the coldest of business transactions. We were only there to open our wallets.

The completely impersonal, cold, and many times condescending service in this restaurant fundamentally ruins some excellent food. In a city of amazing dining experiences this place doesn't even rank. What's the harm in giving the customer the kind of glass they'd like? Why not turn helping debone a fish into an opportunity to earn the gratitude of the table? Can I have the extra 3 minutes to enjoy the last oyster AND the mignonette sauce?

Our experiences in NOLA have shown us a city full of wonderful people over and over again. The best restaurants have been full of not only phenomenally prepared food but drenched in waiters who understand making a connection, owners who take a minute to chat, and bartenders who are glad to customize a cocktail.

This place felt like one of those franchised box restaurants in the parking lot of a mall.

Blech.

Date of visit: November 2017

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Ask Teri F about Peche Seafood Grill

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This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC